Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymat...
| Main Authors: | , , , |
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| Format: | Proceeding Paper |
| Language: | English English |
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Kulliyah of Engineering, International Islamic University Malaysia
2016
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| Online Access: | http://irep.iium.edu.my/51440/ http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf http://irep.iium.edu.my/51440/8/51440-up-date.pdf |
| _version_ | 1848783854082457600 |
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| author | Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. |
| author_facet | Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. |
| author_sort | Marikkar, Mohammed Nazrim |
| building | IIUM Repository |
| collection | Online Access |
| description | A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymatic glycerolysis of EF is found to yield 31.11% MAG and 27.78% DAG, which is comparable to the yield potential of CB. The fatty acid compositional patterns of MAG and DAG derived from these two fats is also comparably similar though not identical. Stearic is the most dominant fatty acid in both of them. This study suggests that enzymatic solid-phase glycerolysis of EF could be comparable to that of CB under the experimental condition adopted. Hence, EF could be a potential alternative raw material to CB for MAG and DAG preparation. |
| first_indexed | 2025-11-14T16:27:58Z |
| format | Proceeding Paper |
| id | iium-51440 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T16:27:58Z |
| publishDate | 2016 |
| publisher | Kulliyah of Engineering, International Islamic University Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-514402016-08-15T01:34:30Z http://irep.iium.edu.my/51440/ Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. QD Chemistry A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymatic glycerolysis of EF is found to yield 31.11% MAG and 27.78% DAG, which is comparable to the yield potential of CB. The fatty acid compositional patterns of MAG and DAG derived from these two fats is also comparably similar though not identical. Stearic is the most dominant fatty acid in both of them. This study suggests that enzymatic solid-phase glycerolysis of EF could be comparable to that of CB under the experimental condition adopted. Hence, EF could be a potential alternative raw material to CB for MAG and DAG preparation. Kulliyah of Engineering, International Islamic University Malaysia 2016-07-25 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf application/pdf en http://irep.iium.edu.my/51440/8/51440-up-date.pdf Marikkar, Mohammed Nazrim and Nasyrah, A.R. and Mirghani, Mohamed Elwathig Saeed and Dzulkifly, M.H. (2016) Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients. In: 4th International Conference on Biotechnology Engineering 2016 (ICBioE 2016), 25th-27th July 2016, Kuala Lumpur. |
| spellingShingle | QD Chemistry Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients |
| title | Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients |
| title_full | Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients |
| title_fullStr | Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients |
| title_full_unstemmed | Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients |
| title_short | Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients |
| title_sort | enzymatic production of mono- and di- acylglycerols from engkabang fat as halal food ingredients |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/51440/ http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf http://irep.iium.edu.my/51440/8/51440-up-date.pdf |